The shortcut to a speedy taco night! Follow the easy recipe below by Chef Amna of Mitts & Trays.

Ingredients & Method:
• 1 cup of all-purpose flour
• 1 cup of corn flour
• A pinch of salt
• 1 teaspoon of garlic powder
• ½ teaspoon of paprika
• Mix dry ingredients together
• Add black pepper
• Add ½ cup of fresh laban
• Add 1 tablespoon of salt
• Add one egg and whisk all ingredients together
• Add shrimp into the batter then place on tray to settle
• Add shrimp to the baked Baked Panko 
• Bake at 200 degrees C for 15 minutes
 
For the coleslaw:
• 1 carrot
• ½ cup of white cabbage
• ½ cup of purple cabbage
• Mix together
• Add 2 tablespoons of coriander
• In a separate bowl, mix 2 tablespoons of sour cream with 2 tablespoons of yogurt
• Add a teaspoon of salt
• Add the juice of half a lime
• Add sauce to the vegetables and mix well
• In a separate bowl, add one cup of yogurt
• Add two tablespoons of sweet chili sauce
• Add 1 teaspoon of hot sauce
• Add 1 teaspoon of honey
• Add ½ teaspoon of salt and black pepper and mix well
• In a separate bowl, add 2 tablespoons of sour cream and 2 tablespoons of yogurt
• Add a teaspoon of salt, 1 tablespoon of coriander, juice of half a lime and mix well.
 
Assembling the tacos:
• In a mixing bowl, mix the cooked shrimp with the spicy yogurt mix
• Place on the tortilla 
• Add the coleslaw
• Garnish with turnip, coriander and crumble feta cheese